Place lentils in a sieve, and rinse thoroughly. Transfer lentilsto sauce pan with 2 1/2 cups water and bring to a boil. Reduce heatto low and simmer for 30-45 minutes, until lentils are tender butnot mushy. Lentils should hold their shape. While lentils aresimmering, place the bulghur wheat in a bowl. Boil the remainingcup of water and pour over the bulghur wheat. Cover and let standuntil all water has been absorbed, about 15 minutes. Fluff bulghurwheat with a fork. When the lentils are done, pour off any remainingliquid and let the lentils cool. Heat an iron-cast skillet overhigh heat. Add walnut pieces and stir them constantly with a woodenspoon until they begin to brown. Turn off the heat and set aside.In a small bowl, mix olive oil, lemon juice, vinegar, garlic, andsalt and pepper with a fork to make a dressing. Place lentils ina large bowl, preferably glass. With a wooden spoon, carefully mixin the bulghur wheat, followed by the chopped vegetables and thetoasted walnuts. Pour dressing evenly over the salad, and mix inwith a fork. Refrigerate salad at least one hour to allow theflavors to blend.